On the Yellow Product and Browning of the Reaction of Dehydroascorbic Acid with Amino Acids

Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

“…Moore et al (28) reported a connection between loss of AA and browning of orange juice. In this study, polymerization of AA degradation products, such as dehydroascorbic acid and amino acids, pear juice can result in color changes after storage for 24 h, Hayashi et al (29) reported that the yellow product due to reaction of dehydroascorbic acid with amino acids. And red pigment produced also observed by Kurata et al (30).…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…The first step in the Maillard reaction involves the nucleophilic attack by the nitrogen atom of an amino compound on the electrophilic carbonyl group of an aldehyde or ketone; in food systems, the reactants are predominantly proteins and reducing sugars, although carbonyl products of lipid peroxidation (El Zeany, 1982;Nielsen et al, 1985a;Kaneko et al, 1991), vitamin C (Hayashi et al, 1983), free amino acids and ammonia are also important reactants under some circumstances. The mechanism depends on the ability of the molecule to bear the negative charge on the carbonyl oxygen.…”

Dehydroascorbic Acid Adducts of Guanosine Residues: Possible Biological Implications

“…[16,17] However, little is known about the reaction of DHA with amino acids, or proteins, although it is proposed that such interactions are responsible for browning pigments. [18][19][20] Recent studies suggest that some properties of AA and DHA involve either free-radical formation or inhibition of certain kinase activities. [21,22] Although, the adducts of certain 1,2-dicarbonyl compounds with guanines are known, [23] the binding of DHA with guanosine has never been reported.…”